Preheat the oven to 325 degrees F. You will bake the cookies on the center rack, so adjust accordingly.

In a large mixing bowl, cream together the butter and sugar using a mixer on low speed. When well combined, add the cardamom powder and cinnamon. Beat on medium speed for 3-4 minutes. Now slowly add the eggs, one at a time and keep mixing until the mixture becomes lighter in color.

At this point, you will no longer need the mixer. Now carefully add the flour and salt to the butter and sugar mixture, and gently fold to combine. At this point, you should have a light and soft dough.

Drop spoonfuls (tbsp size) on a nonstick cookie sheet at least 1 inch apart. Bake for 10-12 minutes until golden brown. Remove from the oven and allow to cool completely on a baking rack before serving.

Preheat oven to 350 degrees F. You will bake the cookies on the center rack, so adjust accordingly.

In a large mixing bowl, add the flour and using a spatula “cut” the butter into the flour. The butter should be cold, and the butter cubes should be incorporated slowly one by one. When thoroughly combined, add the rest of the ingredients (milk, sugar, ground pistachios, saffron threads with the milk, nutmeg, cinnamon, cardamom and salt). Mix well by hand and then transfer the dough onto a clean work surface. Knead the dough gently by hand for 4-5 minutes, form into a large round ball, flatten into a giant disk and wrap tightly with plastic wrap. Allow to chill in the refrigerator for 15-20 minutes, this will make the dough easier to work with.

While the dough is still cold, quickly form 16-18 balls using your palms and flatten into 1½ inch size disks. Garnish with a few pieces of pistachios. Place on a nonstick cookie sheet at least 2 inches apart. Back for 10-12 minutes until golden brown. Remove from the oven and let cool completely on a baking rack before serving.

VARIATIONS:

You can substitute ground cashews or ground almonds for a different flavor.